<\/p>\n
STORAGE<\/span>
\n<\/strong><\/h3>\nI typically recommend storing freeze-dried ingredients in the Food Storage Bags<\/a> they\u2019re sold in or in an opaque airtight container, since they are considerably more light and moisture sensitive than their dehydrated counterparts.\u00a0 Dehydrated ingredients keep well-enough in zip-sealed Food Storage Bags, but if you\u2019ll be incorporating them into your cooking on a regular basis, at-home storage containers work best! With either freeze-dried or dehydrated, the use of a desiccant is highly recommended to remove moisture or oxygen from the storage container; thereby keeping your ingredients as fresh as possible.\u00a0 Here\u2019s an example of my own at-home collection of dehydrated ingredients in sealed glass mason jars \u2014 each partnered with a clay desiccant.<\/p>\n <\/p>\n![\"Debbie's](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2020\/03\/JarWall__347pxwide-271x500.jpg\")
Debbie’s at-home collection of dehydrated ingredients.<\/figcaption><\/figure>\n <\/p>\n
Because freeze-dried & dehydrated ingredients are sensitive to light, oxygen, temperature and moisture, I highly recommend reading How To Store Freeze-Dried & Dehydrated Food<\/em><\/a> for tips on how to get the longest shelf-life out of these specialty ingredients.<\/p>\n <\/p>\n
USING DRIED VS REHYDRATED INGREDIENTS<\/span><\/strong><\/h3>\nThe main thing to remember about both dehydrated and freeze-dried ingredients is that they are dry<\/u> and they need moisture<\/u> to soften and return to their \u2018fresh\u2019 state. \u00a0\u00a0Although some dehydrated ingredients spring back to life relatively instantly (think minced garlic, minced onion, bell peppers) others take a little more time to absorb moisture thoroughly, like:\u00a0 dehydrated corn, peas and whole beans.<\/p>\n
When to use a dry ingredient<\/em> \u2014\u00a0<\/strong>If you are adding a freeze-dried or dehydrated ingredient into a dish that already contains or will incorporate moisture (a sauce, gravy, biscuit dough mix, etc), you do not need to rehydrate the ingredient before using it. Simply toss the dried ingredient directly into the recipe, and the moisture that exists (or will exist in the case of biscuit dough) in the recipe will take care of rehydrating it for you!<\/p>\nWhen to use a rehydrated ingredient<\/em> \u2014\u00a0<\/strong>If you are preparing a freeze-dried or dehydrated ingredient to eat on its own, using it as a topping, or adding it to a “saut\u00e9 ” mix, it\u2019s best to use the rehydration ratio provided on the package to soften the ingredient prior to using it; \u00a0for example:\u00a0 \u00bc cup of FD Sausage Crumbles to 2 Tablespoons of water. \u00a0This is especially true for powders that are intended for use as a liquid (ex: milk, eggs, etc).<\/p>\n <\/p>\n
\n <\/p>\n
Here\u2019s some of our favorite dried and powdered ingredients with tips on how to incorporate them into your at-home recipes!<\/em><\/h3>\n <\/p>\n
VEGETABLES<\/span><\/strong><\/h3>\n![\"An](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2020\/03\/VegetableSpread_600pxwide.jpg\")
<\/a>An up-close look at a few of Debbie’s favorite pantry staples.<\/figcaption><\/figure>\n <\/p>\n
Cooking with dehydrated and freeze-dried vegetables<\/a> is easy peasy \u2014 and will become second-nature in no time! Simply follow the rules above on whether they should be rehydrated prior to using, or tossed in dry, then add them to anything that needs a veggie boost!<\/p>\nWhile some dehydrated ingredients can require up to 15 minutes to rehydrate, freeze-dried ingredients soften almost immediately, so to avoid “over cooking” I recommend adding them to a recipe closer to the end of cooking. Either way, don\u2019t overthink it \u2013 experimentation is key \u2014 simply toss \u2018em in \u2014 you can\u2019t go wrong!<\/p>\n
*For more information on the differences between freeze-dried and dehydrated ingredients, view our blog post Freeze-Dried & Dehydrated Explained<\/a>.<\/em><\/p>\n <\/p>\n
![\"\"](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2020\/03\/Tomato-Powder_500pxwide.jpg\")
<\/a><\/p>\n <\/p>\n
TOMATO POWDER<\/a>: \u00a0<\/strong>This powder results in a deep, rich, roasted-tomato flavor that we can\u2019t recommend enough! Blend it with a little bit of water to create a tomato paste,\u00a0or a little more water to create the consistency of a tomato sauce. The result is fantastic as a pasta sauce, pizza sauce, tomato gravy or added to any recipe that requires a rich tomato component.<\/p>\n<\/h3>\n<\/h3>\n
\nMEAT, STOCKS & BROTHS<\/strong><\/span><\/h3>\n\n
<\/p>\n <\/p>\n Because freeze-dried & dehydrated ingredients are sensitive to light, oxygen, temperature and moisture, I highly recommend reading How To Store Freeze-Dried & Dehydrated Food<\/em><\/a> for tips on how to get the longest shelf-life out of these specialty ingredients.<\/p>\n <\/p>\n The main thing to remember about both dehydrated and freeze-dried ingredients is that they are dry<\/u> and they need moisture<\/u> to soften and return to their \u2018fresh\u2019 state. \u00a0\u00a0Although some dehydrated ingredients spring back to life relatively instantly (think minced garlic, minced onion, bell peppers) others take a little more time to absorb moisture thoroughly, like:\u00a0 dehydrated corn, peas and whole beans.<\/p>\n When to use a dry ingredient<\/em> \u2014\u00a0<\/strong>If you are adding a freeze-dried or dehydrated ingredient into a dish that already contains or will incorporate moisture (a sauce, gravy, biscuit dough mix, etc), you do not need to rehydrate the ingredient before using it. Simply toss the dried ingredient directly into the recipe, and the moisture that exists (or will exist in the case of biscuit dough) in the recipe will take care of rehydrating it for you!<\/p>\n When to use a rehydrated ingredient<\/em> \u2014\u00a0<\/strong>If you are preparing a freeze-dried or dehydrated ingredient to eat on its own, using it as a topping, or adding it to a “saut\u00e9 ” mix, it\u2019s best to use the rehydration ratio provided on the package to soften the ingredient prior to using it; \u00a0for example:\u00a0 \u00bc cup of FD Sausage Crumbles to 2 Tablespoons of water. \u00a0This is especially true for powders that are intended for use as a liquid (ex: milk, eggs, etc).<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Cooking with dehydrated and freeze-dried vegetables<\/a> is easy peasy \u2014 and will become second-nature in no time! Simply follow the rules above on whether they should be rehydrated prior to using, or tossed in dry, then add them to anything that needs a veggie boost!<\/p>\n While some dehydrated ingredients can require up to 15 minutes to rehydrate, freeze-dried ingredients soften almost immediately, so to avoid “over cooking” I recommend adding them to a recipe closer to the end of cooking. Either way, don\u2019t overthink it \u2013 experimentation is key \u2014 simply toss \u2018em in \u2014 you can\u2019t go wrong!<\/p>\n *For more information on the differences between freeze-dried and dehydrated ingredients, view our blog post Freeze-Dried & Dehydrated Explained<\/a>.<\/em><\/p>\n <\/p>\n <\/p>\n TOMATO POWDER<\/a>: \u00a0<\/strong>This powder results in a deep, rich, roasted-tomato flavor that we can\u2019t recommend enough! Blend it with a little bit of water to create a tomato paste,\u00a0or a little more water to create the consistency of a tomato sauce. The result is fantastic as a pasta sauce, pizza sauce, tomato gravy or added to any recipe that requires a rich tomato component.<\/p>\nUSING DRIED VS REHYDRATED INGREDIENTS<\/span><\/strong><\/h3>\n
\nHere\u2019s some of our favorite dried and powdered ingredients with tips on how to incorporate them into your at-home recipes!<\/em><\/h3>\n
VEGETABLES<\/span><\/strong><\/h3>\n
<\/a><\/a><\/p>\n<\/h3>\n
<\/h3>\n
\nMEAT, STOCKS & BROTHS<\/strong><\/span><\/h3>\n
![\"\"](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2020\/03\/Sausage_300px.jpg\")
<\/a><\/td>\n![\"\"](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2020\/03\/Chicken_300px.jpg\")
<\/a><\/td>\n<\/tr>\n![\"\"](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2020\/03\/RoastBeef_300px.jpg\")
<\/a><\/td>\n![\"\"](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2020\/03\/GroundBeef_300px.jpg\")
<\/a><\/td>\n<\/tr>\n![\"\"](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2020\/03\/CknStock_300px.jpg\")
<\/a><\/td>\n![\"\"](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2020\/03\/ChickenBroth_300px.jpg\")
<\/a><\/td>\n<\/tr>\n![\"\"](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2020\/03\/Cheddar_500x257px.jpg\")
<\/a><\/h3>\n<\/div>\n![\"\"](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2020\/03\/MilkMan_300px-1.jpg\")
<\/a><\/td>\n![\"\"](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2020\/03\/Egg_300px-1.jpg\")
<\/a><\/td>\n<\/tr>\n![\"\"](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2020\/03\/Butter_300px.jpg\")
<\/a><\/td>\n![\"\"](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2020\/03\/Sour-Cream-Powder_300px.jpg\")
<\/a><\/td>\n<\/tr>\n![\"\"](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2020\/03\/Parm-Cheese-Powder_300px.jpg\")
<\/a><\/td>\n![\"\"](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2020\/03\/Mapple-Syrup_300px.jpg\")
<\/a><\/td>\n<\/tr>\n![\"\"](\"https:\/\/blog.packitgourmet.com\/wp-content\/uploads\/2020\/03\/Main_600x600-e1586896207638.jpg\")
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